Clean recipe · seriouseats.com
Cumin-Scented Lentils With Sausage and Dandelion Greens Recipe
Bloom your cumin seeds to build a deeply flavored base for this hearty but light dinner of saucy lentils and sausage.
Original recipe: seriouseats.com
- Yield:
- 4 servings
- Cook:
- 50 min
- Total:
- 50 min
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Ingredients
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 pound (450g) fresh sausage links, such as merguez or chorizo
- 2 teaspoons (6g) whole cumin seeds
- 1 large onion, finely chopped
- Kosher salt
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 cup (7 ounces; 200g) French Le Puy Lentils, rinsed and picked over for stones
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 3 cups (710 ml) homemade chicken stock or low-sodium, store-bought broth
- 1 bunch (about 6 ounces; 170g) dandelion greens, cut into 3-inch pieces
- 2 teaspoons (10ml) sherry vinegar
- 1/2 cup fresh cilantro leaves
Instructions
- In a large, straight-sided sauté pan or Dutch oven, heat oil over medium heat until shimmering. Add sausages and cook, turning occasionally, until well browned on all sides, about 3 minutes. Transfer sausages to a plate and set aside.
- Add cumin seeds to the pan and cook, swirling and stirring constantly until cumin is aromatic and lightly golden, about 30 seconds. Add onion and a generous pinch of salt and cook, stirring frequently, until softened but not brown, about 10 minutes.
- Add garlic and red pepper flakes and continue to cook, stirring constantly, until aromatic, about 30 seconds. Stir in lentils, tomatoes, chicken stock, and a healthy pinch of salt. Increase heat to high and bring to a boil. Lower heat to medium-high and simmer lentils, uncovered, stirring occasionally, until lentils are mostly tender and cooking liquid has reduced to a stew-like consistency, about 20 minutes.
- Stir in dandelion greens and cook until lightly wilted, about 1 minute. Return sausages to the skillet, nestling them into the lentils so that they are mostly submerged. Cover the pan, and cook until sausages register an internal temperature of 150°F (65.5°C), 5 to 7 minutes. Remove from heat, stir in sherry vinegar, and season to taste with salt. Portion into individual serving bowls, and sprinkle with cilantro leaves. Serve immediately.